Preparation

1. Preheat the oven to 375°. In a food
processor, pulse the cookies and
butter until the cookies are finely
ground. Transfer to a 10-inch tart pan
with a removable bottom. Using a
measuring cup or glass, press the
crumbs onto the bottom and up the
sides of the pan; freeze until firm, about
30 minutes. Place on a baking sheet;
bake until firm, 12 to 15 minutes. If the
crust puffs, press down with the
measuring cup. Let cool on a wire rack.

2. To make the filling, place a metal
bowl over a saucepan of barely boiling
water. Add the peanut butter cups,
peanut butter, cream, cream cheese and
salt. Cook, stirring often, until melted.
Pour into the crust. Top with Reese’s
Pieces; chill until set, at least 2 hours.